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This easy Caprese Salad recipe tastes like summer on a plate. Ready in just 7 minutes, this no-cook side dish idea asks for just 3 fresh ingredients and a couple of pantry staples. Talk about a no-sweat summer recipe!
Fresh tomatoes and basil are a match made in flavor heaven, and luckily, these garden goodies are at their best around the same each year: summer. While you could put the tomatoes to great use in a main dish like Zucchini Parmesan, Slow Cooker Lasagna Soup, or Spaghetti and Meatballs, then shower that all with fresh basil, I love letting the perky duo shine in this easy Caprese Salad recipe.
This no-cook side dish or appetizer recipe is a refreshing way to kick off any summer meal. And you don’t have to wait long to make a Caprese Salad yours; this entire recipe takes just 7 minutes, start to finish.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Fresh basil: Seek out lively, firm leaves without brownish spots, discolorations, or holes. I swear by my full-blown basil plant, which I bought in the produce section of my grocery store for about the same price as a single package of the herb. You can also grow fresh basil in an indoor or outdoor herb garden, or snag some at the farmers market when it’s in season.
- Fresh mozzarella: Compared to regular, firm mozzarella, fresh mozzarella has a silkier, creamier texture and slightly more salty kick. If you can find fresh mozzarella sold in a liquid brine with a base of whey or water, opt for that; the liquid helps the cheese maintain its hydration during storage. Otherwise, fresh mozzarella sold in shrink-wrapped packaging will do.
- Balsamic vinegar: You may feel that the acidity of the tomatoes is enough, but it’s common that Caprese variations are served with balsamic vinegar. For even more flavor and a richer consistency, swap in my homemade Fig and Balsamic Glaze.
Step-by-step instructions
- On a large shallow platter, arrange alternating layers of tomato and mozzarella slices, adding a basil leaf to each one.
- Drizzle salad with olive oil and balsamic, then season with salt and freshly ground black pepper.
Recipe tips and variations
- Yield: My Caprese Salad recipe creates 4 to 6 appetizer or side-dish servings, depending on the appetites of your crew. I love serving Caprese Salad with Chicken Parmesan Meatballs, Baked Cod, Italian Beef Sandwiches, Bacon Wrapped Pork Tenderloin, or Grilled New York Strip Steak; you could pair this with any of your favorite entrees, though.
- Storage: Caprese Salad is best served immediately. If you have any leftovers, wrap them in plastic wrap or transfer them to an airtight container, then store in refrigerator for 2 to 3 days.
- Make ahead: Store sliced tomatoes and mozzarella separately and assemble just prior to serving.
- Caprese Chicken: This hearty, Caprese-inspired main dish combines skillet-poached chicken breast with juicy grape tomatoes, creamy mozzarella cheese, fresh basil leaves, and a splash of balsamic vinegar. Or for a delicious easy lunch, try my Caprese Sandwich.
Recipe FAQs
Peach Caprese Salads are incredible as well. You can either alternate tomato-mozzarella-peach-mozzarella, or substitute all of the tomatoes with peach slices.
Anywhere that’s room temperature. Refrigerating fresh basil will leave you with brown, wilted leaves. Instead, trim the root stems, place the basil in a container (like a mason jar) with some water, cover it with a clear plastic bag, and store it at room temp.
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Caprese Salad
Ingredients
- 3 to 4 medium tomatoes sliced 1/4-inch thick
- 1 pound fresh mozzarella cheese sliced 1/4-inch thick
- 1 bunch fresh basil leaves (about 20 to 30 leaves)
- olive oil for drizzling
- balsamic vinegar for drizzling, optional (see note 3)
- Salt and freshly ground black pepper
Instructions
- On a large shallow platter, arrange alternating layers of tomato and mozzarella slices, adding a basil leaf to each one.
- Drizzle salad with olive oil and balsamic, then season with salt and freshly ground black pepper.
Notes
- Fresh basil: Seek out lively, firm leaves without brownish spots, discolorations, or holes. I swear by my full-blown basil plant, which I bought in the produce section of my grocery store for about the same price as a single package of the herb.
- Fresh mozzarella: Compared to regular, firm mozzarella, fresh mozzarella has a silkier, creamier texture and slightly more salty kick. If you can find fresh mozzarella sold in a liquid brine with a base of whey or water, opt for that; the liquid helps the cheese maintain its hydration during storage. Otherwise, fresh mozzarella sold in shrink-wrapped packaging will do.
- Balsamic vinegar: You may feel that the acidity of the tomatoes is enough, but it’s common that Caprese variations are served with balsamic vinegar.
- Yield: My Caprese Salad recipe creates 4 to 6 appetizer or side servings, depending on the appetites of your crew.
- Storage: Caprese Salads are best served immediately. If you have any leftovers, wrap them in plastic wrap or transfer to an airtight container, then store in refrigerator for 2 to 3 days.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.